Saint Véran Chapelle aux Loups 2013, Louis Jadot

Saint Véran Chapelle aux Loups 2013, Louis Jadot

The vineyards of the Domaine de la Chapelle aux Loups, where this wine comes from, surround the 12th century Romanesque church.
Situated in the southwestern corridor of the Saint Véran appellation near the stunning cliffs of Solutré, the limestone soils of this Domaine - which takes its name from the striking 12th century Romanesque church - are a hotbed for sumptuous old world Chardonnay.
Bone-dry and delicate with lots of citrus fruit and marked hazelnut aromas this expertly crafted and refined Chardonnay is unoaked, fresh and deliciously fruity.
Saint Véran AOC
Louis Jadot
Drink now + 4 years

International Wine Challenge 2011

Silver (2007)

International Wine Challenge 2010

Bronze  (2007)

Burgundy region of France

One of the world’s most famous wine regions in the world sits in the north eastern corner of France.

There are several regions within Burgundy, and its most famous and most expensive wines come from the region just south of Dijon, in the Côte d’Or (golden slope). The Côte d’Or is again split into two, the Côtes de Nuits in the north, which is red wine country - Pinot Noir country, where the famous names of Vougeout, Gevrey-Chambertin, Nuits-St-Georges, Chambolle Musigny and Morey-St-Denis are based.

The Côtes d’Or’s southern half, the Côte de Beaune, is the place of famous names for both Pinot Noir and Chardonnay. Pommard, Aloxe-Corton, Pernand Vergelesses and Chassagne-Montrachet for Pinot Noir, aka red Burgundy. The Chardonnay, aka white Burgundy villages of Puligny-Montrachet, Montrachet and Meursault, among many others are here in the Côte de Beaune too.

Below the Côte d’Or are the regions of Côte Chalonnaise and Mâconnais respectively. The two major appellations in the Chalonnaise for Chardonnay are Rully and Montagny, while Mercurey and Givry, specialise in Pinot Noir. The Mâconnais is starting to win more and more people over as a source of good value white Burgundy, while the red wine here is more made from Gamay than Pinot Noir, a reflection of the proximity of Mâconnais to the region of Beaujolais.

Beaujolais and Chablis aside, Burgundy’s wines are classified into one of four appellations, generic Burgundy, Burgundy-Villages, Premier Cru and finally Grand Cru, the last of which is renowned for making some of the most sublime wines in the world.

Beaujolais and Chablis are the south and northern respective outposts of Burgundy, and while they technically belong to the region, they both have independent identities. More details of both these regions can be found underneath their independent headings.


Dominant in Eastern France Chardonnay produces all great white Burgundies, Chablis and is a major grape varietal used for many Champagnes. It even takes its name from a village in the Mâconnais. The success and versatility of Chardonnay has resulted in it being grown across other wine producing nations, with particular success in Australia.

The characteristics of a great Chardonnay wine vary depending on the climate it is grown. In a cool climate (Chablis, Champagne) it is a steely wine, medium to light in body, with high acidity and green fruit notes. In medium, slightly warmer regions there are more citrus notes with buttery and honey characteristics. Then with hot climes you will find strong tropical fruit with lower acidity.

Chardonnay is almost always dry, and has a close affinity with oak. Typically the acids found in Chardonnay make it a strong wine for ageing, with the acids acting as a natural preservative. 

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Salads & Vegetables
This wine would suit Caesar, chicken, egg, fish or seafood salad. Would also work well with root vegetables such as carrots, onions and parsnips.
Fish & Seafood
Seafood and firm white fish such as plaice, skate and sole are good matches for this wine. You could also pair this wine with a clam chowder, kedgeree and smoked fish.
Pasta & Other Sauces
This wine works well with fish based sauces or ones that are light and creamy such as hollandaise. You could also go for a nice parsley sauce or pesto base.
Whether it's grilled, barbecued, baked or casseroled this wine works with white meats such as chicken, turkey and pork but it also suits duck and veal. 
Herbs & Spices
Works with big flavours such as coriander, fennel, garlic and ginger but will also work with basil, parsley or tarragon.
Spicy Foods
A great wine to enjoy with Thai, Chinese and light Indian dishes such as a Korma.
Matches well to Brie and Camembert but is very well suited to mozzarella and some mature Cheddars. 
No longer stocked. CLICK HERE for other vintages and/or more from this producer.

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